Chocolate Chip Espresso Cookies

"Best high-altitude chocolate chip cookies, spiced with a little cinnamon and espresso powder to complement the dark chocolate, and a good pinch of flaky salt"
-- @curlygirlkitchen
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  • Recipe Card
Prep time 15mins
Cook time 8mins
Serves or Makes: 1 dozen large / 2 dozen small

Recipe Card


  • 1/2 cup unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon corn starch
  • 1 teaspoon coarse Kosher salt, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon espresso powder or instant coffee
  • 1 1/2 cups dark chocolate chips, divided


  • Step 1

    Preheat the oven to 350°F and line a large baking sheet with parchment paper.

  • Step 2

    With an electric hand mixer, beat the butter, granulated sugar and brown sugar for about 3-4 minutes, until well combined and slightly lightened in color. Scrape down the bowl and gently mix in the vanilla extract and the egg; the mixture will be lumpy.

  • Step 3

    In a separate bowl, whisk together the flour, corn starch, 3/4 teaspoon salt, baking soda, cinnamon and espresso powder. Add the flour mixture to the butter-sugar mixture, mixing on low, and switching to a wooden spoon when the dough gets too thick. Add 1 cup of the chocolate chips, and use some muscle to mix those in along with all the remaining bits of flour.

  • Step 4

    Use a cookie scoop to portion out small cookies or a cupcake scoop to portion out large cookies. Space the dough two inches apart on the baking sheet. Top the cookies with the remaining 1/2 cup chocolate chips.

  • Step 5

    These can be baked immediately, or for a more pillowy cookie that spreads less, freeze the dough balls for 5-10 minutes before baking. Bake small cookies for 7 1/2 - 8 minutes and large cookies for about 12-14 minutes, until the edges are browned but the centers still look slightly underdone. Sprinkle with the remaining 1/4 teaspoon coarse salt. Cool on the pan for several minutes, then carefully transfer to a cooling rack to cool completely before storing in an airtight container.

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